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Questions and Answers
What does FATTOM stand for?
What does FATTOM stand for?
- Food, Acidity, Time, Toxins, Oxygen, Metabolism
- Flavors, Acidity, Time, Temperature, Oxygen, Moisture
- Food, Acidity, Time, Temperature, Oxygen, Moisture (correct)
- Food, Acidity, Toxicity, Temperature, Oxygen, Molds
What do pathogens need as a source of food?
What do pathogens need as a source of food?
Proteins or carbohydrates
In what pH range do pathogens grow best?
In what pH range do pathogens grow best?
4.6-7.5
Food that has been in The Danger Zone for two or more hours is safe to consume.
Food that has been in The Danger Zone for two or more hours is safe to consume.
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What temperature range is considered The Danger Zone for food safety?
What temperature range is considered The Danger Zone for food safety?
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Pathogens do not need oxygen to live.
Pathogens do not need oxygen to live.
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What moisture levels do pathogens thrive in?
What moisture levels do pathogens thrive in?
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What is food safety?
What is food safety?
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What is contamination?
What is contamination?
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What is cross-contamination?
What is cross-contamination?
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Study Notes
FATTOM Overview
- FATTOM is an acronym representing six crucial factors for pathogen growth: Food, Acidity, Time, Temperature, Oxygen, and Moisture.
Food
- Pathogens require a food source, primarily proteins or carbohydrates, to thrive, commonly present in various food items served.
Acidity (pH)
- Pathogen growth is favored in foods with a pH range of 4.6 to 7.5; high-acid ingredients like lemon or tomato inhibit rapid pathogen development.
Time
- Foods left in the Danger Zone (between 41°F and 135°F) for over two hours are at a higher risk for significant pathogen reproduction.
Temperature
- The Danger Zone temperature range (41°F to 135°F) allows pathogens to multiply; foods should be kept out of this range to prevent infection.
Oxygen
- Oxygen is essential for the survival of many pathogens; effective sealing (e.g., vacuum sealing or canning) is necessary to minimize exposure to oxygen and risks.
Moisture
- Pathogens thrive in environments with high moisture levels, specifically between 0.86 and 1.0, which are optimal for their growth.
Food Safety
- Defined as the practices involved in handling food to minimize the risk of foodborne illnesses.
Contamination
- Occurs when pathogens come into direct contact with food, increasing the risk of foodborne illness.
Cross-Contamination
- Refers to the transfer of bacteria or pathogens from one food item to another, posing health risks and compromising food safety.
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